The True History of Chocolate
This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate.
The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses, and now, in our own time, it has become once again a luxury item.
The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate.
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Review: The True History of ChocolateUser Review - Goodreads
This is a thorough story of what cacao and chocolate are. I liked the part where it explains how it is grown and why it is so expensive. Then came the historic details, and it got a little heavier for ... Read full review
Review: The True History of ChocolateUser Review - Nicole Kapise-Perkins - Goodreads
Informative, but not nearly as interesting as it looked. Read full review